Homemade roasted red peppers taste so much better than jarred peppers. Once you make roasted red peppers from scratch, you may find the jarred peppers disappointing. It is quite simple and not very time-consuming. Making Easy Roasted Red Peppers from scratch will spoil your family and friends. Be prepared for them to be hooked and fast!
Roasted red peppers are often put in Antipasto Salads and antipasto appetizers at Italian Pizzerias and restaurants and if they are freshly prepared, they can really be a delicacy.
I certainly had my fill when I visited Naples and the Amalfi coast but, can you blame me? A good looking Italian waiter, who resembled Marcello in Under the Tuscan Sun movie, asking me if I’d like roasted peppers in an Italian accent? Who could say no?
My mom used to make roasted peppers nearly every week for our Sunday dinner. I remember watching her broil the red bell peppers and then remove the skin, cut them and put them in olive oil and fresh garlic with a sprinkle of salt and oregano. They tasted so good on top of a piece of fresh Italian bread!
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I still enjoy them now, especially when accompanied with my antipasto favorites- thinly sliced Prosciutto, Sopressata, Capicola, fresh mozzarella cheese, sharp provolone cheese, marinated artichoke hearts, and olives. There are many ingredients that can be included on an antipasto plate. I’ve seen hard-boiled eggs, marinated mushrooms or even anchovies.
If you purchase the jarred roasted red peppers but, have never eaten the homemade version, you are in for a treat because they taste a lot better! Give it a try. You only need to make a small bowl the first time to see that it is easy and not very time-consuming.
If your spouse or family enjoys roasted peppers in restaurants or Italian delis, they are sure to love this homemade recipe for a fraction of the cost if you can find the peppers on sale or at a farmers’ market produce stand. Considering I’ve seen roasted red peppers for $9-10 per pound at the grocery store, you can make them for probably half that price even if you pay full price for the peppers.
Making the Easy Italian Red Roasted Peppers
Set the oven on broil which is 500F. I line a baking sheet with foil and spray it with cooking oil. Then I put the whole red bell peppers in the baking pan and set the timer for 15 min. When the timer goes off, the peppers will be black on top as the skin pulls away. Carefully flip them over for a few more minutes.
Let them cool a few minutes and carefully remove the peel while discarding the seeds and stem. Add a little EVOO, Oregano, salt, some garlic cloves and top with fresh parsley and they are done.
TIP: When removing the seeds, skin and stem, don’t run them under cold water, although it is easier to clean. You’ll lose the natural pepper juice.
I use this roasted red peppers recipe in my Antipasto Tortellini Pasta Salad along with other antipasto favorites such as, marinated mushrooms, olives, and artichoke hearts. My guests also seem to like Easy Bacon and Blue Cheese Stuffed Mushrooms but who can blame them when there’s bacon and cream cheese involved?
These red roasted peppers are always a hit at my parties! Because they can be made rather quickly and are very tasty, give it a try. You won’t regret it. Serve them with some fresh crusty Italian bread and mozzarella balls. Your guests will be in antipasto heaven! Marcello would be impressed too.
An easy, delicious, vegan and gluten free Roasted Red Peppers Italian appetizer
- 2 large red bell peppers, washed
- 1.5 tbs of extra virgin olive oil
- 2 garlic cloves, cut in half
- 2 dashes of dried oregano
- Salt to taste
- Set oven to broil setting or 500 F degrees.
- Put the bell peppers on a oil sprayed, foil lined baking sheet.
- Place peppers in oven and set time for 15 minutes. The skin of the peppers will begin to turn black which means the skin is separating from the flesh which, it is supposed to do.
- When the timer rings, carefully turn peppers over and return to oven for five more minutes so the other side can blacken.
- After the other side of peppers has blackened five only minutes later, remove peppers from oven and let cool five minutes.
- While peppers are still hot, carefully remove the burnt skin with a fork and knife. Discard stem and all seeds. Although it is easier, do NOT run peppers under water to remove seeds because you will wash away the pepper juice that gives so much flavor to this recipe.
- Cut the pepper flesh into strips and put in a bowl with remaining ingredients.